Maryland Crab Soup With a Touch of Scotch! |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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from the New York Times - the whisky gives a surprising nuance of flavor to crab soup Ingredients:
2 tablespoons finely chopped onions |
3 tablespoons butter |
2 cups crabmeat (2 6-oz cans) |
1/2 teaspoon salt |
1/4-1/2 teaspoon ground black pepper |
3 cups milk |
1/2 cup heavy cream |
2 tablespoons scotch whisky |
chopped parsley |
Directions:
1. Pick over the crabmeat to remove bits of shell and cartilage.
2. Cook the onion in the butter until the onion is transparent.
3. Stir in the crabmeat, salt and pepper and cook over low heat, ten minutes, stirring occasionally.
4. Add the milk and cook over boiling water for 15 minutes.
5. Add the cream and, when the mixture is piping hot, stir in the whisky.
6. Serve immediately sprinkled with chopped parsley.
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